Name: Fudge Brownie Cupcakes with Pumpkin Cream Cheese Frosting
Prep time: 20 min
Cook time: 22 min
Total time: 3 h
Yield: 12 cupcakes
Ingredients: 4 ounces unsweetened or bittersweet chocolate, chopped (I used Ghirardelli); 1/2 cup (1 stick) unsalted butter, cut into cubes; 1 and 1/4 cups granulated sugar; 1 teaspoon pure vanilla extract; 3 large eggs, room temperature; 3/4 cup all-purpose flour (spoon & leveled); 1/4 teaspoon salt; 4 oz cream cheese, softened to room temperature; 2 Tablespoons unsalted butter, softened to room temperature; 1/4 cup pumpkin puree; 1 teaspoon ground cinnamon; 1/4 teaspoon each: ground ginger, ground cloves, and ground nutmeg (OR 3/4 teaspoon pumpkin pie spice); 2 - 2.5 cups confectioners' sugar, sifted; 1/4 cup heat-treated all-purpose flour (to thicken, as needed); salt, to taste